Cheddar Pierogies with Caramelized Onions

3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T’s)
¼ cup Easier-Than-Caramelized Onions (see this page), reheated if necessary

This is another recipe where caramelized onions work well. Though they’re not actually moist, they ensure you’re not eating a dry, bland dish.

Boil the pierogies according to package directions. Drain them and transfer them to a serving bowl. Top them with the onions. Serve immediately.